Peanut Butter and Pretzel-Swirled Chocolate Ice Cream: The Ingredients

Makes 4 to 6 Servings

- 2 tablespoons Hot Fudge Sauce
- 1 1/2 cups raw cashews
- 1 ripe banana
- 1 teaspoon vanilla extract
- 3 tablespoons vegan chocolate chips
- 5 teaspoons baking chocolate
- 1/4 teaspoon crushed pink Himalayan salt
- 1 teaspoon arrowroot
- 3/4 cup sugar
- 1 cup coconut milk, from a can
- 2 tablespoons coconut oil
- 1/3 cup creamy peanut butter
- 1/4 cup broken pretzels with salt (try to avoid the dust)


• Follow the instructions for your ice cream maker. You might need ice and salt or you might need to freeze a gel core overnight, so it's important to know what you need to get or do before you start.
• Make your Hot Fudge Sauce the night before so it's at room temperature by the time you start making your ice cream.
• In your favorite food processor, blend the cashews, banana, vanilla, vegan chocolate chips, baking chocolate, salt, arrowroot, sugar, coconut milk, and coconut oil until you get a smooth and creamy mix.
• Blend for at least 4 minutes, though, to make it as smooth as you can.
• Pour your mixture into your ice cream machine and turn it on.
• Let it mix for around an hour.
• Right before it is solid and set, add your peanut butter and Hot Fudge Sauce into the ice cream while it's still churning.
• Sprinkle the large pretzel bits in.
• Stop your machine and transfer your ice cream to an airtight container.
• Put your ice cream in the freezer and freeze overnight.
• Reheat your remaining Hot Fudge Sauce the next day so you can serve it drizzled over your ice cream.

Find the ingredients at a market near you. »